American Quilter’s Society, the largest quilting membership organization in the world, is pleased to announce that Esterita Austin of Port Jefferson Station has been accepted as a contestant with her quilt, Trunk in the Junk, at AQS QuiltWeek in Paducah, Kentucky from April 22 to 24.
The popular event features over 400 quilts from around the world. The high point of the show recognizes the artistry of today’s quiltmakers as hundreds of quilters in the AQS Quilt Contest compete for $121,250 in cash awards. Quilts in this international contest and exhibition come from around the world, with entries from 41 states and 16 countries.
Get ready to lose an hour of sleep, but gain an extra hour of daylight! Daylight Saving Time begins at 2 a.m. on Sunday, March 8. That’s when you’ll move your clocks forward by one hour.
The event is also a good time to change the batteries in your smoke detectors.
Daylight Saving Time ends Nov. 1 when we’ll move our clocks back an hour and lose an hour of daylight
Did you know?
Most parts of North America will begin Daylight Saving Time on March 8, 2020, at 2:00 a.m., respective to their time zones. In the European Union, “Summer Time” begins at 1:00 a.m. on the last Sunday in March, which this year will be March 29. The change is made at the same absolute time across all time zones respective to Greenwich Mean Time, which also is known as Universal Time.
One reason DST is still practiced in many areas of the world is to push an hour of daylight from the morning to the evening and make better use of this daylight. There are various origin stories linked to DST, including one that involves Benjamin Franklin. DST also has been touted as a way to save resources during times of war or as a means to helping farmers be more prosperous.
However, despite the many proclaimed benefits of DST, there are many detractors who insist that there are no perceived benefits. Some of these DST naysayers say switching the clocks twice a year can negatively affect the body’s natural circadian rhythm. Various efforts both domestically and abroad have been instituted to abolish DST, but as of 2020, it remains on the calendar.
Interim President Michael A. Bernstein with podcast guest Thomas Manuel, founder of The Jazz Loft. Photo from SBU
Stony Brook University recently launched its first-ever official podcast, “Beyond the Expected,” to highlight the expertise and contributions from outstanding members of the SBU community.
SBU leaders and personalities host guests whose stories exemplify the diversity of the SBU community and thought and the global impact of their scholarship. “Beyond the Expected” offers compelling interviews and insightful perspectives from members of the Stony Brook University community and beyond who are deeply committed to contributing their time, talent and solutions to the most pressing issues in the communities where they live, work or play.
The 30-minute show features rotating podcast hosts, beginning with inaugural host Interim President Michael A. Bernstein who kicked off the podcast series by delving into compelling discussions with members of the campus community who are making a great impact on the lives of others.
Through teaching, research and discovery, scholarship, engineered solutions, diversity, public-private partnerships and philanthropic relationships, these new episodes of “Beyond the Expected” podcast interviews will bring this to life. “Stony Brook University faculty, staff and students put their heart and soul into their work, which elevates our regional economy and contributes more broadly to areas such as environmental sustainability, health care, and social and cultural identity,” said Bernstein.
“This podcast will showcase their drive and diversity as we learn about what inspired them when young, and what they’re doing now that helps make Stony Brook the great community partner that it is today,” he added.
Some of the inaugural featured guests and topics of discussion on the “Beyond the Expected” podcast include:
▪ Professor Abhay Deshpande on the evolution of nuclear science and his involvement in planning for the Brookhaven National Lab-awarded development of the Electron-Ion Collider.
▪ Dr. David Fiorella on cutting-edge approaches to interventional brain surgery and new services he has brought to Long Island, helping save lives of stroke victims.
▪ Jazz Artist-in-Residence Thomas Manuel on the origins and historic relevance of The Jazz Loft, the song that got him hooked him on jazz and a memory of his best performance.
▪ Dr. Sharon Nachman on the safety of immunizations and vaccines and insights on the 2019 novel coronavirus.
▪ Dr. Carolyn Peabody and second-year MSW student, Meesha Johnson, on the 2020 Census and getting the Native American population in Suffolk County counted.
▪ Actor, director, screenwriter and author Alan Alda, visiting professor and founder of the Alan Alda Center for Communicating Science in conversation with Alan Inkles, director of the Staller Center for the Arts.
“Beyond the Expected” podcast is now live and can be downloaded and subscribed to on Apple Podcasts, Spotify, Radio Public and Google Podcasts. One can also check out the vodcast on YouTube.
Just exactly what is curry? Good question. Originally it was a name given by western colonizers to the dishes they perceived as foreign.But what is it really? It’s a variety of dishes using complex herbs and spices, especially cumin, coriander, ginger, turmeric, and fresh or dried chiles.
What is its provenance? Basically it comes from the Indian subcontinent, Southeast Asia and Oceania. Although genuine curries use their spices separately, not in a combination called curry powder which westerners created, unless you are well versed in making curries, it is best to at least make your own curry powder which most recipes call for anyway. And more often than not, curry refers to the sauce in which a dish is prepared.
I’m not very experienced with curries, but the ones I’ve done are not for those on a bland diet. They’re savory, aromatic piquant combinations that give a pleasant wakeup call to your palate.
Basic Curry Powder
Curry Powder
YIELD: Makes approximately 1/2 cup.
INGREDIENTS:
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground turmeric
2 teaspoons ground ginger
1 teaspoon dry mustard
1/2 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne
DIRECTIONS:
In small bowl thoroughly combine all ingredients; transfer to jar, cover tightly and store in a cool dark place.
Easy Shrimp Curry
Easy Shrimp Curry
YIELD: Makes 4 servings.
INGREDIENTS:
1 medium white onion, coarsely chopped
3 garlic cloves, chopped
One 2” piece ginger, peeled and chopped
One 14 1/2-ounce can diced tomatoes
1/4 cup oil
1 to 2 serrano chile peppers, halved
2 teaspoons homemade curry powder (see recipe above)
Salt to taste
1 pound peeled, deveined shrimp
1/2 cup plain yogurt
1/2 cup chopped cilantro
DIRECTIONS:
In an electric food processor, mince the onion, garlic and ginger; remove and set aside. In the same processor bowl puree tomatoes with one cup water. In a large deep skillet or Dutch oven, heat oil over medium-high heat; add onion, garlic, ginger, chiles, salt and curry powder. Stirring frequently over medium-high heat, cook until onion start to brown slightly, about 5 minutes. Add pureed tomatoes and simmer until thickened, about 10 minutes. Add shrimp and cook over medium-low heat until pink and done, about 4 to 5 minutes. Remove skillet from heat, remove and discard chiles; stir in yogurt and cilantro. Serve hot with basmati rice
One 14 1/2-ounce can chick peas, rinsed and drained
3 cups finely chopped, rinsed Swiss chard
2 tablespoons chopped cilantro leaves
DIRECTIONS:
Preheat oven to 375 F. Toss cauliflower with one teaspoon oil, then spread on half of a rimmed cookie sheet. Toss grape tomatoes with another teaspoon oil and spread on other half of cookie sheet. Season with salt and pepper; roast until florets start to brown a little and tomatoes turn soft, about 20 minutes.
Meanwhile in a small-medium skillet, heat remaining oil over medium-high heat; add onion and, stirring frequently, cook onion until is starts to brown, about 8 to 10 minutes. Add garlic, ginger, curry powder and pepper flakes; cook, stirring constantly, until they release their aroma, about one minute. Add tomatoes, cauliflower, chick peas and Swiss chard and cook over medium heat until chard is tender and other vegetables are heated through, about 8 to 10 minutes. Stir in cilantro and serve hot with a cucumber and yogurt salad.
The Suffolk County Vanderbilt Museum, 180 Little Neck Road, Centerport will host its third annual Gardeners Showcase during spring and summer 2020. The museum invites local nurseries and garden designers to show off their skills and creativity in one of the gardens that grace the 43-acre waterfront estate, which is listed on the National Register of Historic Places.
Spots are still available for this year’s showcase, and will be available on a first-come, first-served basis. Participants, in return for their effort and contribution, will receive:
• Signage that identifies their business, at each garden showcase site. This signage will be viewed by the more than 100,000 anticipated Vanderbilt visitors during the spring, summer and fall.
•Recognition on the Vanderbilt website and publicity on its social-media platforms (Facebook, Twitter, and Instagram).
• Publicity through news releases sent to regional media.
• A one-year Associate Membership to the Vanderbilt Museum.
To secure a spot in this year’s Gardeners Showcase, or to obtain more information, please contact Jim Munson, the Vanderbilt Museum’s operations supervisor, at 631-379-2237 or at [email protected].
This week’s shelter pet is Oliver, a 2- year-old domestic short haired cat waiting patiently at Kent Animal Shelter for his furever home. Oliver is good with everything and everyone. He loves kids and other cats, but can be a little shy when he’s first getting to know you. Come on down to the shelter and spend some time with this sweet boy.You won’t be disappointed!
Oliver comes neutered, microchipped and is up to date on all his vaccines.
Kent Animal Shelter is located at 2259 River Road in Calverton. The adoption center is open seven days a week from 10 a.m. to 4 p.m. For more information on Oliver and other adoptable pets at Kent, call 631-727-5731 or visit www.kentanimalshelter.com.
When the Brothers Grimm published their Children’s and Household Tales in 1812, they probably had no idea that stories such as the cautionary Hansel and Gretel, would have such staying power. While Disney hasn’t gotten its hold on it yet, the folk tale has held its own over the years, most famously through opera (by composer Engelbert Humperdinck), and with recent revivals on the big screen (Hansel and Gretel: Witch Hunters and the even darker Gretel & Hansel).
Now Theatre Three takes us back into the forest for a light-hearted and funny original retelling of Hansel and Gretel with a big surprise at the end that’s sure to satisfy every child’s sweet tooth.
Written by Jeffrey Sanzel and Douglas Quattrock, with a brand new score by Quattrock, it follows Hansel and Gretel who are living with their father, a woodcutter, and detached stepmother. The family is starving and the stepmother blames the children. She gives her husband an ultimatum: “Either dump them in the forest or dump them in the forest!” The children overhear and gather white rocks to guide them back home. When her plan fails, the stepmother takes the reins and leads them back into the forest. This time Hansel leaves a trail of breadcrumbs (he eats the rocks by mistake) and the children become lost.
As Gretel goes to find a path home, Hansel is kidnapped by Scrimshaw and Harvis, henchmen working for a child-eating witch who lives in a candy house. The witch promptly gets to work fattening Hansel up with cake, cookies and donuts. When Gretel trys to rescue him, the witch puts her to work cooking and cleaning. When the witch gets too close to the oven, Gretel has a decision to make. Will she push her in or find another way to get out of this mess?
Jeffrey Sanzel directs a brilliant adult cast of six in this delightful retelling of the beloved story. While the story of Hansel and Gretel isn’t all lollipops and gumdrops — after all, there is a wicked witch who preys on children — there are no scary moments in the show and everyone learns a lesson about the importance of family.Nicole Bianco is perfectly cast in the dual role of stepmother and witch and delivers her lines softly, albeit sarcastically (“These kids are monsters!”), and never raises her voice. Her opening solo, “Stepmother’s Lament,” is hilarious.
Michelle LaBozzetta as Gretel and Eric J. Hughes as Hansel give standout performances. LaBozzetta’s character is strong-willed, confident and brave while Hughes plays acarefree, clueless and sweet little brother. Their duets, “Stones Along the Way” and “Hansel’s Dinner” are perfectly executed. Steven Uihlein in the unpopular role of the father who goes along with his wife’s plans, does a fine job, as always. His character’s guilt in his solo “Lost” and at the end of the show is palpable.
Although not part of the original story, Darren Bruce Clayton and Ryan Worrell, in the role of Scrimshaw and Harvis, entertain the audience by incorporating the Charleston, ballet and hip hop in their dance numbers, “Out of Step” and “Harvis and Scrimshaw.” What a treat!
The end result is a charming and imaginative production of Hansel and Gretel that should be added on your family’s to do list. Stay for a meet and greet with the cast in the lobby after the show.
Theatre Three, 412 Main St., Port Jefferson presents Hansel and Gretel on March 7, 14 and 21 at 11 a.m. and March 15 at 3 p.m. with a sensory-sensitive performance on March 8 at 11 a.m. Children’s Theater continues with TheAdventures of Peter Rabbit from April 8 to 25 and Snow White and the Seven Dwarves from May 23 to June 6. All seats are $10. To order, call 631-928-9100 or visit www.theatrethree.com.
Photos by Peter Lanscombe, Theatre Three Productions, Inc.
Visit participating restaurants throughout the Village of Port Jefferson for a taste of the green during the Luck of Irish Breakfast Crawl on Saturday, March 14 from 9 a.m. to noon.
This year’s theme is ‘Luck of the Irish’ and each local purveyors (17 participating locations) will provide food and/or drinks to a taste of Ireland! Come enjoy Bangers, Irish Tea, Rashers, and more and shop at the local retailers for special offers/discounts! Look out for the large shamrocks displayed on their window. *Provided by the Port Jefferson Retailers Association*
Rain date is March 21. Tickets are $30. TICKET PICK-UPS are at the Port Jefferson Chamber Office, 118 West Broadway, Port Jefferson.
Hours for pick-up: Monday – Friday 10:30am – 5pm
**Each ticket holder is allowed one tasting per participating purveyor and will need to get their ticket stamped at each stop they visit.**
Councilman Neil Foley, far left, and Councilman Kevin LaValle, far right, with volunteers.
A volunteer removes spray paint from the mural.
Mural artist Patti Vesque-Cottone, Maryann Hoffman and Councilman Neil Foley
LRIG member Matthew Balkam and Councilman Kevin LaValle lend a hand
Town of Brookhaven Councilmen Neil Foley (R-Blue Point) and Kevin LaValle (R-Selden) joined the Lake Ronkonkoma Improvement Group and members of the community at Lake Ronkonkoma on Feb. 21 to cover graffiti and restore a popular mural painted on an old concrete retaining wall along the beach. The wall is one of the last remnants of a bygone era when grand pavilions lined the once-popular tourist destination.
The mural, which depicts scenes that tell the story of the lake’s history, was originally painted by the LRIG in 2017.
Between Jan. 31 and Feb. 2 vandals spray-painted obscenities and profane images on the mural, which is located along Lake Shore Road. Evelyn Vollgraff of the LRIG put out a rally cry and organized the cleanup.
“It’s always amazing to work with the LRIG. The group is very proactive in addressing issues around the lake but when something like this happens they always react quickly and turn a negative situation into a positive one. I guess that’s what happens when you work with a group whose catchphrase is ‘Just get it done!’” LaValle said.
“It was great to see so many people come out to help restore the Lake Ronkonkoma mural. These people take pride in the community and are determined to keep it looking beautiful. Vandalism isn’t just mischief, it’s a crime that will not be tolerated anywhere in Brookhaven Town,” Foley said.
“I want to thank everyone who answered the call and helped to turn a bad situation into a group effort to make it better. That’s what this community is all about and I was proud to join in the cleanup of this beloved piece of Lake Ronkonkoma’s legacy,” LaValle added.
The police urge anyone who knows who committed this crime to call 800-220-TIPS (8477). All calls will be kept confidential.
It is important to stay hydrated if you have a history of stone formation. Stock photo
High sodium and hypertension can increase probability
By David Dunaief, M.D.
Kidney stones, or nephrolithiasis, can be asymptomatic (no symptoms at all) or may present with the classic symptoms of blood in the urine and colicky pain. Pain can be intermittent or constant, ranging from dull to extremely painful, described by some as being worse than giving birth, shot or burned. The pain may radiate from the kidneys to the bladder and even to the groin in males, depending on the obstruction (1).
Lifetime risk of kidney stones is about 19 percent in men and 9 percent in women (2). Once you form one stone, your risk of another within five to seven years is approximately 50 percent.
Stones are usually diagnosed through clinical examination and abdominal x-rays and/or non-contrast CT scans.
Unfortunately, the first line treatment for passing kidney stones – at least small ones – involves supportive care. This means that patients are given pain medications and plenty of fluids until the stone(s) pass. Usually stones that are <4mm pass spontaneously. Location is an important factor as well, with stones closest to the opening of the urethra more likely to pass (3).
The good news is there are lifestyle changes that can reduce the risk of kidney stones. First, it is very important to stay hydrated, drinking plenty of fluids, especially if you have a history of stone formation (4).
Calcium supplementation’s impact
One of the easiest methods is to significantly reduce your intake of calcium supplements, including foods fortified with calcium. There are two types of stones, with calcium oxalate being the dominant one, occurring approximately 80 percent of the time (5). Calcium supplements increase the risk of kidney stones. When physicians started treating women for osteoporosis with calcium supplements, the rate of kidney stones increased by 37 percent (6).
According to findings from the Nurses’ Health Study, those who consumed highest amount of supplemental calcium were 20 percent more likely to have kidney stones than those who consumed the lowest amount (7). It did not matter whether participants were taking calcium citrate or calcium carbonate supplements.
Interestingly, the same study found that calcium from dietary sources has the opposite effect, decreasing risk. Those participants who consumed the highest amount of dietary calcium had a 35 percent reduction in risk, compared to those who were in the lowest group. Calcium intake should not be too low, for that also increases kidney stone risk. However, the source of calcium is a key to preventing kidney stones.
Sodium’s effect
It’s important to reduce sodium for many reasons, but this provides one more. Again, in the Nurses’ Health Study, participants who consumed 4.5 g sodium per day had a 30 percent higher risk of kidney stones than those who consumed 1.5 g per day (7). The reason is that increased sodium causes increased urinary excretion of calcium. When there is more calcium going through the kidneys, there is a higher chance of stones.
Animal protein
Animal protein also seems to play a role. In a five-year, randomized clinical trial, men who consumed small amounts of animal protein, approximately two ounces per day, and lower sodium were 51 percent less likely to experience a kidney stone than those who consumed low amounts of calcium (8). These were men who had a history of stone formation. The reason that animal protein may increase the risk of calcium oxalate stones more than vegetable protein is that its higher sulfur content produces more acid, which is neutralized by release of calcium from the bone (9).
Hypertension
Some medical conditions may increase the likelihood of stone formation. For example, in a cross-sectional study (a certain population during a specific period) with Italian men, those with high blood pressure had a two times greater risk of kidney stones than those who had a normal blood pressure (10). Amazingly, it did not matter if the patients were treated for their high blood pressure; the risk remained. This is just one more reason to treat the underlying cause of blood pressure, not the symptoms.
The most productive way to avoid the potentially excruciating experience of kidney stones is to make these relatively simple lifestyle changes. The more changes that you implement, the lower your risk of stones.
References:
(1) emedicine January 1, 2008. (2) kidney.org. (3) J Urol. 2006;175(2):575. (4) J Urol. 1996;155(3):839. (5) N Engl J Med. 2004;350(7):684. (6) Kidney Int 2003;63:1817–23. (7) Ann Intern Med. 1997;126(7):497-504. (8) N Engl J Med. 2002 Jan 10;346(2):77-84. (9) J Clin Endocrinol Metab. 1988;66(1):140. (10) BMJ. 1990;300(6734):1234.
Dr. Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com.